This Gluten Free Peach Cobbler is made with fresh peaches, cinnamon and a gluten free cobbler topping you will drool over. Your friends and family won’t even know it’s gluten free!
I know I’ve chatted about this before, but I recently published my first annual reader survey. The goal was to really understand what you guys are interested in so I can share more content and recipes you’re interested in. One of the things I was surprised by was how many of you want to see more gluten free recipes. I, for some reason, was under the impression that a lot of people were interested in vegan and paleo recipes the most.
Because of this, I started brainstorming all the gluten free recipes. And with peaches being in season right now I thought there couldn’t be anything more delicious to make with fresh peaches than gluten free peach cobbler.
I can’t get enough of warm fruity recipes topped with vanilla ice cream. To be honest, I didn’t have ice cream in my freezer when I shot this recipe and I’d already been to the store 3 times this week so I opted for whipped cream and cinnamon.
Do You Have to Peel Peaches for a Cobbler?
Yes, you have to peel peaches for peach cobbler. Including this gluten free peach cobbler.
One way to peel peaches: use a potato peeler to cut peel off the outside skin.
Another way to peel peaches. Use a paring knife to score a few small slits in the bottom of the peach. Place it in boiling water for about 60 seconds then remove it using a slotted spoon and place in a bowl of ice and water. Once cool the skin should come right off!
There are 2 parts to Gluten Free Peach Cobbler:
- The PEACHES are the star of the show in this gluten free peach cobbler. They’re mixed with brown sugar for sweetness, cinnamon/nutmeg for spice and cornstarch for it to thicken up and get sweet and gooey in the oven. Once you peel and dice the peaches this step is a breeze. Just mix and bake for a few to get ready for the cobbler topping.
- The cobbler in this gluten free peach cobbler is a light and fluffy cake-like topping that forces you to have a bite of each when you dig your spoon in. It’s made with gluten free flour (I used Pilsbury), sugar, spices and cold diced butter. When you cut the butter into the flour it creates small bits of flour that melt and bake in the oven and results in a soft and flaky dough. Heaven!
Once you bake it you’ll be on cloud 9 (x13)! It’s the ultimate end of summer dessert. You’re non-gluten free friends will love it just as much!
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How to Make Gluten Free Peach Cobbler:
- 10-12 medium peaches peeled and cut into 2 inch chunks
- 1/4 cup 50g packed light or dark brown sugar
- 1/4 cup pure maple syrup
- 1 Tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups gluten free flour blend I used Pillsbury
- 1/2 cup granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 2/3 cup cold buttermilk
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- cinnamon sugar topping: 3 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon
- optional topping: ice cream or whipped cream
Preheat the oven to 350°F and grease a 9x13 inch pan. Set aside.
To make the filling, in a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until combined. Pour filling into prepared baking pan and bake for 10 minutes. Remove from the oven and set aside to prepare the topping.
Whisk the gluten free flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutteror two forks, cut the butter into the mixture until its similar to a coarse meal. Slowly drizzle in the buttermilk, stirring until combined. Gently flatten out handfuls of the dough and place on top of the peach feeling in a somewhat even layer. Some peach filling showing is okay.
Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar topping.
Bake for 43-47 minutes, or until lightly browned and biscuit topping is cooked through. Allow to cool in the pan on a wire rack for 5-10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Baked cobbler can be stored in the freezer for up to 3 months. Remove and allow to set at room temperature for 1 hour then bake at 350°F for 30-35 minutes.
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